Is there a goulash soup recipe for those cold nights after being out all day?  Well, yes, there is!  And, even better yet, it includes wild game meat!

INGREDIENTS:

• 1 tablespoon oil
• 1 lb ground deer/elk meat
• 1 onion, chopped
• 1 green pepper, chopped
• 2 stalks celery, chopped
• 2 tablespoons flour
• 2 tablespoons sweet paprika
• 1 teaspoon oregano
• 1 teaspoon salt
• pepper, to taste
• 2 potatoes, peeled and cut in 1/2-inch cubes
• 1 (10 ounce) can condensed beef broth
• 4 cups water
• 1 cup egg noodles (optional)

Directions:

1. In a large pot over medium-high heat, brown meat in vegetable oil until it is no longer pink, about 8 minutes.
2. Reduce heat to medium and add onion, pepper and celery. Saute until vegetables are softened, about 10 minutes.
3. Sprinkle flour over meat and vegetables and cook for 2 minutes, stirring a few times.
4. Add paprika, oregano, salt and pepper. Stir.
5. Add potatoes, beef broth and water. Bring to a boil and reduce heat to low. Cover and simmer 15-20 minutes until potatoes are almost done. Add egg noodles and cook for an additional 5 minutes until done.

Garnish with sour cream, chopped fresh dill and serve with pickles.

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